Print Recipe

Sautéed tenderstem with lemon

A light, healthy sauté of Tenderstem broccoli with garlic, lemon and toasted nuts.
Servings: 2


  • 220 g/1 packet tenderstem
  • 10 g/1 tablespoons butter or olive oil
  • 1/2 clove garlic crushed
  • 1/2 lemon juice and zest
  • handful of nuts I used almonds, toasted over low heat
  • sea salt to taste
  • freshly ground black pepper to taste


  • Heat a large frying pan to medium-high and add the butter. When it has melted and stopped foaming, stir through the garlic, then add the broccoli. Cover the pan and cook for about 2 minutes, tossing once or twice as it steam-fries. Boil off any extra water in the pan then turn off the heat. Add the lemon zest and squeeze over the juice. Season with salt and plenty of pepper and toss to combine. Serve immediately or reserve for the custards (recipe follows).


To make this dish vegan, use olive oil instead of butter to sauté the tenderstem.